Dinner

Branzino Entero a la Sal con Romesco y Espárragos

Name: Branzino Entero a la Sal con Romesco y Espárragos
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 whole branzino (600–700 g, gutted, scaled, patted dry); 4 cups sea salt (coarse kosher salt); 1 cup egg whites (from 3–4 eggs) or 100 ml water mixed with 1 tbsp cornstarch; 2 lemons (1 halved, 1 sliced); 4 sprigs fresh thyme; 300 g asparagus (woody ends trimmed); 3 tbsp extra-virgin olive oil; ½ cup roasted red peppers (jarred, drained); ¼ cup marcona almonds (or blanched almonds); 1 tbsp sherry vinegar; ½ tsp smoked paprika; 1 clove garlic (minced); sea salt; cracked pepper

A whole fish roasted inside a protective salt crust—dramatic and foolproof. The flesh stays impossibly moist. Cracked open tableside, flaked over charred asparagus and smoky romesco. Spanish seaside dinner that feels special but demands almost no technique.

854cal per serving 101gprotein 23gcarbs 41gfat 10min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this